This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce and the sweetness of the oyster sauce. You can substitute turkey, pork, or squab with equally delicious results.–Joanne Weir
Chicken Lettuce Wraps
- Quick Glance
- 20 M
- 20 M
- Serves 6
- 2 tablespoons peanut oil
- 1 pound ground dark meat chicken
- 8 scallions, white and green parts, minced
- 2 teaspoons cornstarch
- 2/3 cup water chestnuts, chopped
- 3 tablespoons soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon oyster sauce
- 1 large head butter lettuce, leaves separated
- 1. Warm the oil in a skillet or wok over medium-high heat.
- 2. Add the chicken, scallions and cornstarch and cook, stirring constantly the chicken is cooked and broken into pieces, 3 to 4 minutes.
- 3. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
- 4. To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.
- Gewürztraminer, pinot gris, or pinot grigio.
Recipe Testers Reviews
This is a great appetizer and much healthier than the usual spring rolls. You do need nice large leaves so that you can wrap these up like a cabbage roll and then eat them in your hand. Needless to say, there were no leftovers and that to me is always the sign of a good recipe.
Joanne Weir knows how to take simple ingredients and add just the right combination of herbs, spices, and other accents to make it special. There is not a thing unusual or difficult about this recipe, but it comes together so deliciously, you’ll think you had takeout delivered from the best Chinese restaurant in town—only fresher.